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Pollo alla Firènze
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Grilled Red Snapper with Avocado-Papaya Salsa
Yield: Makes 4 servings
Ingredients:
1
teaspoon ground coriander seeds
1
teaspoon paprika
3/4
teaspoon salt
1/8
to 1/4 teaspoon ground red pepper
1
tablespoon olive oil
4
skinless red snapper or halibut fish fillets (5 to 7 ounces each)
1/2
cup diced ripe avocado
1/2
cup diced ripe papaya
2
tablespoons chopped fresh cilantro
1
tablespoon fresh lime juice
4
lime wedges
Preparation:
1.
Prepare grill for direct grilling. Combine coriander, paprika, salt and red pepper in small bowl or cup; mix well.
2.
Brush oil over fish. Sprinkle 2-1/2 teaspoons spice mixture over fish fillets; set aside remaining spice mixture. Place fish on oiled grid over medium-hot heat. Grill 5 minutes per side or until fish is opaque.
3.
Meanwhile, combine avocado, papaya, cilantro, lime juice and remaining spice mixture in medium bowl; mix well. Serve fish with salsa and garnish with lime wedges.
Nutritional Information:
| Serving Size: 1 snapper fillet with 1/4 of salsa | |
| Sodium | 559 mg |
| Protein | 30 g |
| Fiber | 2 g |
| Carbohydrate | 5 g |
| Cholesterol | 51 mg |
| Saturated Fat | <1 g |
| Total Fat | 9 g |
| Calories from Fat | 37 % |
| Calories | 221 |
This recipe appears in:
Mexican
